Strawberry-Raspberry Sauce

Prep Time:
10 mins
Total Time:
10 mins
Makes 1 3/4 cups

Spoon this sauce over ice cream or pound cake, drizzle over pancakes or waffles, or stir into plain yogurt or hot oatmeal.


  • 1 jar (10 to 12 ounces) seedless raspberry jam (about 1 cup)

  • 1 package (10 ounces) frozen strawberries


  1. In a medium saucepan, heat raspberry jam over medium heat, stirring occasionally, until liquefied, about 3 minutes.

  2. Add frozen strawberries. Simmer until softened, 5 to 10 minutes. With a potato masher, lightly mash strawberries, leaving some large pieces. Cool completely.

  3. Transfer to an airtight container; refrigerate up to 1 week. (If sauce solidifies, warm in the microwave or over low heat.)

Cook's Notes

If you can't find seedless jam, melt regular jam over low heat or in the microwave. Pour through a sieve set over a bowl, pressing to extract liquid.

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